Grass-fed Brisket is the legendary slow-cook beef joint with possibly the best flavour of all. It runs from below the shoulder of the cow, along the underside of the breast, and is therefore one of the harder working muscles on the animal.
It has a coarse texture, well marbled and covered with fat. Brisket can be cooked flat or rolled and lends itself to marinating, smoking, barbequing, pulling, cubing into chillies, pot roasting with wine and vegetables…. the options are endless. Patience rewards you with some of the most delicious beef on the planet.
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A well hung, grass fed T-bone Steak is one of the ultimate beef sharing steaks. It consists of the sirloin with its creamy fat cover on one side of the vertebral bone, and the fat juicy filet steak on the other side of the bone. We hang and then dry age whole grass-fed t-bones in [...]